SHEEP’S MILK CHEESE.

Manawatu Standard, Volume LXI, Issue 291, 13 November 1941, Page 2

SHEEP’S MILK CHEESE.

LONDON, Oct. 20. Czechoslovak refugees are helping Britain to get cheese from sheep’s milk. f t hey have hail experience of ewe-milking in Czechoslovakia which used to export 2000 tons of ewe's milk* cheese a year. The making of ill is novel, chccoc ha© become practicable by the invention of a new milking machine and, alter experiments at the Northamptonshire harm In* istitute, 400 cwco a day arc now being milked by it. The ewes arc put in pens in units of six and milking is done at a pulsation speed of 100 per minute. During the milking the milk is automatically transferred to one of two churns, cither of which can be emptied without affecting the main vacuum, and power io supplied by a I2 h.p. engine driving a rotary vacuum pump. British farmers are now to be encouraged to milk their ewes, if only for a short period after weaning the lambs. In both butterfat and curd ewe’s milk is nearly three times as rich as cow’s milk, and each ewe could provide between lib and 21b of curd a week for at least four months of the year. There arc eo many ewes in Britain that the people could, it is estimated. get as much cheese from them a© they ate before the war and still leave sonic over lor export.